The Bite Magazine - issue 16

I t has always been a dream of mine to visit the beautiful city of Hong Kong in south eastern China. There is such a vibe about this city that intrigues me from the enduring culture, the urban buzz of their shopping experiences, fusion of east-meets-west where you’ll still see evidences of British colonisation but more of China’s thriving modern architecture, and an amazing nightlife.You probably think it’s only New York that never sleeps, but just wait until you visit Hong Kong. One of the aspects about China that really interests me is their history which goes back some 30,000 years when the first humans settled on the land. Each region brought their various traditions into the mix and you will still see evidence of this in Hong Kong. It was through the early immigrants from the southerly Guangdong region of China coming to Hong Kong that Cantonese was established as the main language and their strong culture still influences the city’s food, music and festivals. If you’re into the theatre or opera, you can get an idea of this artis- tic influence through the Cantonese opera which presents an elaborate art form involving the singing of Guangdong melo- dies with a mix of martial arts, acrobatics, acting and absolutely amazing costumes. The make-up is extremely striking as well. The 1000+ seated Ko Shan Theatre in Hung Hom is an excellent venue to watch this amazing historic heritage unfold. Back in the day, China was known for its superstitions. The Chiu Chow immigrants travelled from the region of Chaozhou in eastern Guangdong to Hong Kong thou- sands of years ago and brought with them the Yu Lan or Hungry Ghost Festival. It is said that in the seventh month of the lunar year, Chiu Chow people believe that restless spirits roamed the earth so at the festival, you’ll see them burning incense and joss paper for their ancestors in public places across Hong Kong. One of the oldest Chiu Chow restaurants in the city is Chiu Chow Chan Kan Kee which serves tradi- tional cuisine including Chiu Chow congee, a porridge-style dish enriched with meaty baby oysters, or sometimes other regional specialities such as marinated goose, steamed eel or deep-fried baby oyster omelette. As tea is a speciality in China, you can experience a peaceful inroad to traditional Chinese culture at MingCha Tea House in Quarry Bay. This artsy retreat holds inter- active tea tasting workshops which will educate you on five different types of tea, the production process and the correct way to brew your tea.They also have a tea lounge and mini museum where you can relax and while away the afternoon. Other teahouses in the city where you can admire and taste their amazing teas are LockCha Tea House in Hong Kong Park and Lin Photography: Nicholas Tan Samantha Morgan reveals what you can expect to find when you visit the wonderful city of Hong Kong. bite travel